Editorial Product Review: :Sapori Antichi is a small family owned business, famous for making pastas from old family recipes. All of the pastas are made with the best durum wheat semolina available and dried for at least 3 days to preserve the rich flavor. The festively colored pastas are made with natural coloring and fresh ingredients. They provide a creative delight for your eyes and sheer pleasure to your palate. This multi color taglioni takes on the color of the Italian flag utilizing the durum wheat semolina, ...
Editorial Product Review: :Wheat (Teiticum Aestivum) is a well-known, nutritious grain. There's evidence of Wheat use as far back as the Neolithic, over 11,000 years ago. It is believed to have helped support large numbers of people, allowing for the rise of urban centers. While Wheat Flour is commonplace, Wheat Berries are not as well-known. Wheat Berries are husked, whole wheat kernels, surrounded by the bran of the wheat. This form of hard Red Wheat Berries is the least-processed and has the highest gluten content. They are ...
Editorial Product Review: :On their farm in the Marche region near Ancona, Carlo and Carla Latini grow special clones of rare wheat that allow them to produce pasta of unrivaled taste and texture. This pasta, known by its red box, is produced in small batches using traditional methods. Latini pastas are bronze-died, then dried at special low temperatures that allow the wheat to retain much of its nutritional value. To make what Carlo Latini considers 'pasta,' he chose to use the old-fashioned techniques of master Italian pasta ...
Editorial Product Review: :Rustichella d'Abruzzo ('little rustic thing from Abruzzo') is a throwback to a simpler time. Made by artisans in Italy's Abruzzo region, just east of Rome, the pasta is shaped in bronze dies and dried slowly in warm rooms. The process carefully preserves the pasta's durum wheat character, and produces a porous surface. Penne is named for the Latin 'penna' (feather), because the sharp angle of the pasta is reminiscent of the freshly cut nib on a quill pen. Serve with fiery arrabbiata sauce.
Editorial Product Review: :Cranberry Beans (Phaseolus Vulgaris) are related to the Kidney Bean (Phaseolus Vulgaris). Cranberries are like the Pinto Bean but reversed in color with pink skin and maroon mottling. They are somewhat plumper than the Pinto and are about 1/2 inch long. The bean has a sweet, mild flavor and is also referred to as a 'borlotto', 'crab eye', 'roman', 'romano', 'rosecoco' or 'saluggia' bean. The beans may be interchanged in recipes wherever Borlotti or Saluggia Beans are required. Like their Mexican and Italian cousins ...
Editorial Product Review: :This certified organic product comes from Italy, specifically the Mugello region of Tuscany. Farro is the world's original grain from which all others derive, including rice, barley, wheat and rye. Because it is hard to grow, Farro almost became extinct after World War II. However, it is now making a big comeback, especially in Italy where the top restaurants feature it in soups and side dishes. It has a pleasant nuttiness and a hardy texture. Naturally high in fiber, protein, and B-vitamins, it is ...
Editorial Product Review: :Orzo is made with durham wheat flour (Semolina) which makes it a pasta. The Orzo is 1/3 inch long and rice-shaped. The toothy, firm texture and subtle flavors lend its use to many different applications. Orzo maintaines its shape but its color dulls slightly when cooked. Traditionally, Orzo has been used with rice to make pilafs. Orzo, like many pastas, has become a flexible and versatile ingredient. Orzo in Italian this means 'barley.' Because pasta does not contain any barley, the name is most ...
Editorial Product Review: :An authentic Northern Indian rice dish made with chicken or meatless. Either way the spices tell the story of the flavors of India.
Editorial Product Review: :La Campofilone artisan egg pasta is produced from the highest quality ingredients: pure durum wheat semolina and very fresh eggs, without the addition of water. In keeping with the traditional Italian process, the dough is rolled out especially thin and then allowed to dry slowly and gradually at just above room temperature. The pasta is weighed and handwrapped in paper before packaging. The result is a deliciously light, distinctive pasta that keeps its shape and flavor after cooking.
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